USA · Flour and Confectionery Products · High protein
Protein Muffins
Soft cottage cheese muffins built on blended oats instead of flour. The whole batter goes through a blender, so the curds disappear and the oats grind into flour on the spot. Around 9 g of protein per muffin, sweetened with maple syrup rather than sugar. They bake with a domed top and stay moist for four days in the fridge.
35 min 145 kcal 12 serves Medium💪High protein🇺🇸USA★★★★★5.0· 1 reviews
Ingredients
ServingsMetric
- 400 gcottage cheese
- 200 grolled oats
- 3 pcseggs
- 80 mlmaple syrup
- 30 gvanilla protein powder
- 2 tspbaking powder
- 1 tspground cinnamon
- 1 tspvanilla extract
- ½ tspsalt
- 60 gdark chocolate chips
Method
- Heat the oven to 190°C. Line a 12-cup muffin tin with paper liners and grease the liners lightly — cottage cheese batter clings to bare paper and tears the muffins.
- Put the cottage cheese, eggs, maple syrup, vanilla extract and rolled oats into a blender. Blend 40–50 seconds on high, until no oat flakes are visible and the batter is completely smooth.
- Add the protein powder, baking powder, cinnamon and salt. Pulse for 5–10 seconds only. Blending long after the protein powder goes in is what makes these muffins rubbery.
- Let the batter stand 5 minutes. The oats absorb the liquid and it thickens visibly — this is what gives a tender crumb instead of a wet centre.
- Stir in most of the chocolate chips with a spoon. Divide the batter between the 12 liners, filling each almost to the top, and scatter the remaining chips over the surface.
- Bake 20–22 minutes, until the tops are set, lightly golden and spring back under a finger. A skewer should come out with moist crumbs, not wet batter.
- Turn the oven off and leave the tin inside with the door ajar for 5 minutes, then cool on a rack. The gradual cooling keeps the domes from sinking.
FAQ
Yes. Leave it out and add 30 g more rolled oats. Protein per muffin drops from about 9 g to about 7 g and the crumb gets slightly softer — the cottage cheese and eggs are still doing most of the work.
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